Fennel-Mushroom Risotto

For just-right creaminess, avoid peeking during cooking. To serve this side dish recipe as a main dish, top with slices of grilled chicken.

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3.5 by 2 people

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  • Makes: 4 servings
  • Makes: 4 side-dish servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Stand: 5 mins

Fennel-Mushroom Risotto

Reviews (0)

3.5 by 2 people

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Directions

  1. In a medium saucepan cook mushrooms, sliced fennel bulb, and fennel seed in hot olive oil until tender. Stir in uncooked Arborio or medium-grain rice. Cook and stir for 2 minutes more.
  2. Carefully stir in water, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
  3. Remove from heat. Stir in asparagus and green onion. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.
  4. Stir in snipped fennel leaves. If desired, garnish risotto with additional fennel leaves. Makes 4 servings.

From the Test Kitchen

*

If using thick asparagus spears, halve the spears lengthwise and cook in a small amount of boiling water until crisp-tender before stirring into risotto.

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Nutrition Facts (Fennel-Mushroom Risotto)

  • Per serving:
  • 160 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 285 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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2 Ratings

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